Potato, Cucumber, and Red Bell Pepper Salad With Chive |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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from The Complete Vegan Cookbook- my friend made this for me and i absolutely loved it (and I usually don't care for potato salad). Can be made with 'non-vegan' sustitutes where desired. Cooking time is an estimate since I have never made it yet and does not include chill time. Ingredients:
3 lbs red potatoes, scrubbed and diced |
1 large cucumber |
3/4 cup soy mayonnaise or 3/4 cup safflower mayonnaise |
1 tablespoon dijon mustard |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper |
1/2 cup minced chives, can also use (about 1 bunch) |
dried chives |
4 green onions, minced |
1 large red bell pepper, diced |
2 -3 hard-boiled eggs, diced (optional) |
Directions:
1. Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
2. If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
3. Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.
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